Fodor's Expert Review Antonio's

Chef Antonio Matus has been delighting discerning diners in the Taos area for many years with his authentic, boldly flavorful and beautifully plated regional Mexican cuisine. In this intimate art-filled restaurant with a slate courtyard, Matus focuses more on regional Mexican than New Mexican fare. Specialties include chile en nogada (poblano peppers stuffed with pork, pears, and raisins and topped with a walnut-cream sauce) and Mexico City–style tacos al pastor with shaved, seasoned pork, pineapple, and cilanto, plus a fantastic tres leches (three milks) cake and a rich chipotle-chocolate cake. Local favorites such as pork-stuffed sopaipillas are also served.